Kumro-Alu-Bori Diye Paat Shaker Chorchori (Jute Leaves Curry With Pumpkin-Potato-Sundried Lentil Dumplings) Recipe

Cooking Directions

• STEP 1.Wash and chop the jute leaves, pumpkin, and potatoes.
• STEP 2.Heat oil in a pan and fry the sundried lentil dumplings until golden brown. Remove and keep aside.
• STEP 3.In the same pan, add cumin seeds, bay leaves, and dry red chilies. Fry until fragrant.
• STEP 4.Add chopped onions and saut茅 until golden brown.
• STEP 5.Add ginger-garlic paste, turmeric powder, and red chili powder. Cook for a minute.
• STEP 6.Add the chopped vegetables and cook until they are slightly tender.
• STEP 7.Add salt, sugar, and water. Cover and cook until the vegetables are fully cooked.
• STEP 8.Add the fried lentil dumplings and cook for another 2-3 minutes.
• STEP 9.Serve hot with steamed rice or roti.

Cooking Tips

• Make sure to wash the jute leaves thoroughly to remove any dirt or impurities.
• You can adjust the spice level according to your preference by adding more or less red chili powder.
• If you don't have sundried lentil dumplings, you can substitute them with fried lentil fritters or papadums.

Storage and Serving

• This dish is best served fresh and hot.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the leftovers in a pan or microwave before serving.